Vegan Thai Pumpkin Curry
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"This simple and delicious pumpkin curry tastes best with jasmine rice. Use as much or as little curry paste as you like - but remember, one can always add more. Also make sure you don't cook the pumpkin for too long so it doesn't get mushy."
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Ingredients40 m servings 293 cals
Original recipe yields 4 servings
- Heat rapeseed oil in a pot over medium heat, add sesame seeds, and toast until golden brown, about 3 minutes. Add chopped onion; cook and stir until soft and translucent, about 5 minutes.
- Stir pumpkin cubes into the pot and cook, stirring frequently, about 5 minutes. Stir in curry paste and mix well with the pumpkin. Pour in coconut milk and dissolve vegetable bouillon. Cover and bring to a boil. Reduce heat and cook until pumpkin is soft, 15 to 20 minutes. Season with salt and pepper. Serve sprinkled with green onions.
Per Serving: 293 calories; 26.7 g fat; 14.7 g carbohydrates; 4.4 g protein; 0 mg cholesterol; 93 mg sodium. Full nutrition